In The Kitchen

How to: Hand-Cut Ice

“The skill set of an early bartender would have included carving ice,” says Alex Gregg (of Moving Sidewalk, the downtown bar…

How to: Fillet a Fish

Take a look inside My Table's August-September issue (or just glance at the cover) and you'll note that it celebrates…

Get Schooled

Cooking classes are useful to a cooking newbie (like me) and inspiring to an experienced cook looking to hone particular…

How to Make: Pistachio Kulfi

In honor of National Ice Cream Month (July) we're featuring Kiran Verma (of Kiran's) and all of her culinary wizardry…

Do Do That Voodoo Gumbo

Finding fresh okra at the grocery store or farmers’ market can start a party in the mouth – a party…

Thanks, Dad!

“Oh my Pa-Pa, to me he was so wonderful …” Sung with unrestrained emotion by crooner Eddie Fisher, “Oh My…

Nocturnal Hunt

Behind my house near Rice University I have a small vegetable and herb garden, which includes among the tomatoes, eggplant…

How to Make: Ca Phe Sua Da

Last month My Table magazine and SideDish kicked off a monthly how-to video series. Each short-short video -- two to…

Rebellion

The Day My Daughter Took Back Her Tongue “M is for the many things she gave me…” From the song…

A New Orleans Newbie

This past Thursday, I squeezed into the middle seat of a SUV packed with five other people -- all male…